One of my favorite picture books I used to read to my girl (before she was off reading her own chapter books) is “Wednesday is Spaghetti Day.” It’s a cute tale about what your cats get up to during the day while everyone is away and school at work.
Well, it’s Thursday, but today definitely turned out to be spaghetti day for my family.
When I got home from work, my husband suggested I make my world famous (in my mind) spaghetti for dinner. I checked with my girl and she said it sounded good to her, too. Then, after I’m already in the midst of chopping bell pepper and onion, she mentions that she had spaghetti for lunch at school today. And, then hubby remembers that he’d handed me a frozen Lean Cuisine spaghetti on the way out the door this morning, reminding me that I’d also had spaghetti for lunch!
Oh well. None of those others were as good as my own. It’s my adaptation of the recipe my mother made. You’re welcome to give it a try! (although I warn you, there aren’t a lot of exact measurements to it – leaves room for personalization)
- Chopped fresh bell pepper, onion and garlic
- Mushrooms (jar or canned or fresh)
- 1 can diced tomatoes
- 1 can tomato paste
- 1 tomato paste can of water
- Salt, pepper, garlic salt, basil, oregano and Mom’s secret ingredient – a dash of chili powder for kick.
Saute the veggies in a little olive oil. Open the cans and add them. Season to taste and simmer while the pasta cooks.